Vegetable Enchiladas
adapted from The America’s Test Kitchen Healthy Family Cookbook
serves 6
1 (15-ounce) can black beans, rinsed and drained
1 Tbs canola oil
1 onion, minced
1 red or yellow bell pepper, stemmed, seeded, and chopped fine
1 jalapeno, stemmed, seeded, and chopped fine
1 zucchini (8 oz) halved lengthwise, seeded, and chopped small
3 garlic cloves, minced
1 cup fresh or frozen corn
2 1/2 cups enchilada sauce (recipe follows)
1 cup finely crumbled queso fresco or feta cheese
1/2 cup minced fresh cilantro
1/4 cup drained, canned chopped green chiles
2 cups chopped fresh spinach
1 tomato, cored, seeded, and chopped
salt and pepper
12 (6-inch) corn tortillas
cooking spray
1 cup shredded cheddar cheese (about 4 oz)
lime wedges, for serving
Preheat the oven to 450 degrees. Lightly grease a 9×13 inch baking dish.Mash half the beans in a bowl with fork until mostly smooth; set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion, jalapeno, and bell pepper and cook until softened and lightly browned, 5 to 7 minutes. Stir in the zucchini and cook until just tender, 3 to 5 minutes. Stir in the garlic and corn, and cook until just fragrant, about 30 seconds. Add the mashed beans and remaining black beans and cook until warmed through, about 2 minutes.
Transfer the mixture to a large mixing bowl and stir in 1/2 cup of the enchilada sauce, queso fresco, cilantro, green chiles, spinach, and tomato. Season with salt and pepper to taste and set aside.
Place the tortillas on a plate and cover with plastic wrap. Cook 30-60 seconds, until warm and pliable. Spread them out over a clean surface and top each one with a scant 1/3 cup of the filling. Working quickly, roll each torilla tightly and lay them seam-side down in the baking dish.
Spray the enchiladas lightly with cooking spray, and cook 5-7 minutes. Pour the remaining enchilada sauce over the top, sprinkle with cheese, and bake an additional 5-10 minutes, until the enchiladas are heated through and the cheese has melted. Allow to cool 5-10 minutes, then serve, passing lime wedges separately.
Red Enchilada Sauce
1 tsp canola oil
1 onion, minced
3 garlic cloves, minced
3 Tbs chile powder
2 tsp ground cumin
2 tsp sugar
1 (15-oz) can tomato sauce
1/2 cup water
salt and pepperHeat the oil in a medium saucepan over medium-high heat. Add the onion and cook until softened, 5 minutes. Stir in the garlic, chile powder, cumin, and sugar, and cook, stirring constantly until fragrant, about 30 seconds. Stir in the tomato sauce and water, and bring to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
via Pink Parsley
